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Monday, August 1, 2016

I optimized this
recipe recently and now I use it for everything from sugar cookies to
cakes. I think traditional buttercream is too strong and most cream
cheese frosting recipes are too soft for decorating. This has just the
right amount of cream cheese and as long as you add the right amount of
milk it's also perfect when using a piping bag. I prefer to use a hand
mixer with this recipe instead of a stand mixer. It provides better
control and you won't have to scrape down the sides. Basic recipe below is
vanilla (originally posted here), These updated variations include chocolate, peanut butter, lemon, and
strawberry (or other freeze dried fruit).

1/4 cup salted butter (room temp)

2 ounces cream cheese (room temp)

1/8-1/4 teaspoon salt

1 teaspoon vanilla extract (white or dark)

300 grams powdered sugar

1-2 tablespoon milk

In a medium mixing bowl, whip butter
and cream cheese together with hand mixer until smooth. Mix in salt and
vanilla. Add powdered sugar and mix with hand mixer at high speed until
it clumps together and a stiff ball starts to form. Mix in milk in
teaspoons or drops to achieve desired consistency. I always check my
consistency with a butter knife. Since this frosting has cream cheese in
it, it should be refrigerated if not consumed the same day.

Variations (may omit or reduce vanilla, according to taste preference):